| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | July 1994 | 1 | servings |
INGREDIENTS
| 2 | tb | Dark; (Asian) sesame oil |
| 1 | tb | Soy sauce |
| 1 | tb | White-wine vinegar or rice vinegar; (not seasoned) |
| 1/4 | ts | Sugar |
| 1/4 | ts | Salt; or to taste |
| 1/8 | ts | Dried hot red pepper flakes |
| 6 | oz | Capellini |
| 1/2 | Seedless cucumber; cut lengthwise into | |
| ; thin spears and | ||
| ; crosswise into thin | ||
| ; slices (about 1 | ||
| ; cup) | ||
| 1 | Scallion; minced, or 1 | |
| ; tablespoon minced | ||
| ; fresh coriander | ||
| 1 1/2 | ts | Sesame seeds; toasted lightly and |
| ; cooled |
INSTRUCTIONS
In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved. In a large saucepan of salted boiling water cook capellini until tender and drain in a colander. Rinse noodles under cold water until cool and drain well. In a large bowl toss noodles with sauce, cucumber, and scallion or coriander until combined well and divide between 2 plates. Sprinkle noodles with sesame seeds. Serves 2. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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